grilled summer vegetables

By seterry5

Here’s a really simple recipe to turn squash into a gourmet side dish that you can server to the family or a dinner party. Snobs, food-trendies and crunchy-granola types will all like this, as grilled vegetables, particularly squash, is the latest trend at gourmet restaurants,ANDit is healthy, low-fat, low calorie, natural, can be made from organic, sustainably-raised veggies and is alsoVERYtasty.

Here’s how to do it, complete instructions in easy steps and completely illustrated. The squash will tasteMUCHbetter than anything you’ve ever had from a store.

Ingredients

• Herbs:
• 3 or 4 small yellow squash
• 2 small green zucchini,
• 2 or 3 large onions
• 2 or 3 fresh red, yellow or orange Peppers (sweet, Bell-type work best)
• Extra-Virgin olive oil (about 1/4 cup)
• 1/4 cup crumbled feta cheese
• 2 tablespoons finely diced dried oregano and
• 2 tablespoons of "Herbs d'Provence" - if you haven't got this, ground rosemary and thyme will do.
• Outdoor grill or barbecue - OR - indoor oven (electric or gas - with a broiler element)
• 1 sharp knife
• If you want to freeze it, you'll also need vacuum food sealer or "ziploc" type freezer bags (the freezer bag version is heavier and protects better against freezer burn.

Details

Adapted from pickyourown.org

Preparation

Step 1

Slice the squash and onions

Just take a sharp knife and cut of both ends–blossom and stem end (cut about 1/4 of an inch, or half the width of an average woman’s little finger)

Slice into 1/8th inch thick slices.

Prepare quickly, (if you leave it sit cut for more than a half hour, it will start to discolor). Do enough squash for one blanching at a time.

Similarly, you’ll need to remove the stem end of the peppers, and wash out the seeds from the inside (seed cavity) of the peppers, then slice into 1/8th inch thick slices.

Put the slices squash, peppers and onions in a bowl. Add the 1/4 cup of extra virgin olive oil and the herbs (2 tablespoons of each oregano and herbs d’Provence). Mix well and let stand for at least 10 to 15 minutes. 30 minutes is perfect.

Grill the veggies, 10 minutes on each side.

Remove from grill and mix with feta